Zereshk is what they are called in Persian and that’s what they’ll always be known as to me. As I write this post, I do so bittersweetly. Just as the tartness of these tiny berries which need to be sweetened slightly with sugar, so too are my thoughts as these berries evoke fond memories from my childhood. Barberries bring with them nostalgia, times cherished with a family who opened their hearts as they welcomed me into their home and their kitchen.
That’s what Suzy named the delightful fennel salad we created for lunch a few years ago. With several feet of snow piled outside the windows, we sat down to enjoy a light and lemony lunch.
Fiddleheads are actually the top of a fern. (See that picture on the left.) They only appear in the early spring and disappear quicker than most farmers’ market finds.
What to do with Thanksgiving leftovers! That’s the buzz this week everywhere in the world of food. Forget about the meal itself, let’s fast forward to the day afterwards when we will create an array of tasty meals with the mounds of leftover turkey, mashed potatoes and stuffing!
Sometimes something from the past deserves a reinvention for a new time. Take this vintage cone sieve with wood masher which finishes your tomato sauce better than any sieve with a hand crank. I used it this afternoon to get the most puree out of the remaining seeds and skins which were leftover from my blanched tomatoes which has been seeded and skinned.
Reminiscent of old fashioned jelly filled donuts, cake flour makes these muffins light and airy. The cranberry sauce is a tart surprise with every bite of these sweet treats. They are a terrific way to use up your leftover cranberry sauce from Thanksgiving.
These fresh salmon cakes served with Chipotle Lime mayonnaise are packed with spices, peppers and scallions which give them plenty of zing. Trust me, they will hit just the spot. Plus they freeze exceptionally well and can be pulled out for individual meals throughout the busy work days. Make them dinner sized or two bite sized and serve as a party appetizer.
A layer of buttered pecans, Dulce de Leche and dark chocolate set in heart shape molds are topped with just a hint of sea salt for a sophisticated take on the classic chocolate caramel turtle.